Cajun chicken fettuccine alfredo

Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to cajun chicken fettuccine alfredo up. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened.

Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. 5 minutes longer or until vegetables are tender. A classic fettuccine Alfredo recipe is made with cream, butter, Parmesan cheese, and parsley. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

As with any recipe that has few ingredients, it is important that each one is fresh and of the best quality you can get. Make sure you use freshly grated Parmesan cheese—the kind you buy in a block and grate yourself, not the kind from a can. You also want to use fresh parsley and not dried, if possible. For a special treat, buy fresh fettuccine instead of using dried pasta from a box—or make your own homemade pasta. Fettuccine is a fresh pasta that’s not hard to make. Fill a large stockpot with cold water and add a handful or so of kosher salt. While fettuccine cooks, heat butter and cream in a large sauté pan over medium-low heat until it starts to bubble.